Directions

Layer the cabbage, onion, and sausage in a 5- or 6-quart slow cooker (to make in a 3 1/2-quart cooker, use less cabbage or wilt it by boiling about 10 minutes, then drain and add). Whisk together the juice, mustard, vinegar, brown sugar, and caraway seed, if used; pour over slow cooker ingredients.

Sprinkle with pepper, to taste. Cover and cook on low for 8 to 10 hours.

As usual, I made a few modifications to use what I had on hand, so the onion became a large daikon radish, sliced, and the smoked turkey sausage became "hot Italian" turkey sausage. I also used some mustard with jalapeno pepper in it to spice it up a bit more. We really liked it.
- 11/14/11